Plated Desserts

Sweet, sweet, and sweeeet! Loving school week where i can learn more techniques. Oh by the way, in my school, we have rotating system, consist of work and school. So every two weeks we work at our apprenticeship site and the next one week go back to school. Of course after two weeks, there will be many stories to share between me and my friends. Our work experience, including all the good and bad things..(even if it's bad we still have to survive, right? ;) ) just take everything as the experience that you will remember forever as the part of your life (what the heck i'm saying..hahaha). Let's just enjoy the rest of two months internship!
So let's begin...

My designed cafe menu

 So much fun for take home assignment i guess? And a lot of confusion as well haha.. we have to develop our own menu based on the guidelines given. Create your own cafe! I named it "ciel & terre". It means "heaven and earth" in french. And my tagline.. yeah you have to treat yourself with good food, right? :)

Yellow Capsicum Sorbet

We made our own ice cream from scratch. With all the calculation and everything.. This is the first trial for my group. Maybe you must be wondering..Capsicum? As sorbet? But trust me.. It doesn't taste as bad as you think. Too bad i didn't take photo of our ice cream.. Maybe i will post it later.

Apricot Peach Sorbet, Capsicum Sorbet, Matcha Ice Cream

Freestyle your ice cream! Our chef opened all the ice cream that we had been created and allowed us to have ice cream buffet.. yeay! and of course, we had to do some plating for it.

Sugar bubble decoration

Sous-vide Pineapple using hot and cold infusion technique with Vanilla Ice Cream

It took about 4 days to make this. Sous vide in the first day, then kept it chilled for 2 days, then the last day showered it with simple syrup+spices during baking every time it dried.

Chocolate Mi-Cuit with Coffee Rhum Parfait

See how it melts? Really nice to eat when it's warm, especially when it just came from the oven. Oh and eat with the parfait will balance the flavor cos it's light. Feel the hot and cold sensation in your mouth :))

My plated dessert

The best part is you can do your own style! This one consists of chocolate mousse coffee parfait, praline, chocolate soil, chocolate ganche, and cremeux. The plate was air brushed with bronze color to give some effect. What do you think? Yay or nay?

2nd attempt of plating

Chocolate sphere with mango bavaroise cream and fresh fruits inside, raspberry jelly,chocolate soil, diced mango, raspberry puree. Still prefer the first one though.

Baked alaska, cremeux,berries compote,raspberry puree

This was da bomb. We ended plated dessert lesson with something special. Baked alaska is a dessert consist of ice cream,cake, and bruléed meringue. And actually we pour some absolut vodka to make flambé. 

Inside the baked alaska

Vanilla & orange blossom ice cream, chocolate sponge,bruléed italian meringue,and absolut vodka. What else you need? 

It's been a while since i did a lot of hands on,saw lots of new things and of course ate a lot of sweets. I'm happy! :)